The New Year brings 12 months of new opportunities and challenges: while the economy still has its boxing gloves on, chefs are racing to the finish line to open new successes, and perhaps one or two complete 180s are in store. And after the boom of the holidays, the drawl of January is the bed rest restaurateurs have been wishing for, and a time to reflect on what’s passed and ponder what’s to come. Whether it’s opening a new restaurant, earning those coveted accolades, or building out staff, every chef has a goal for their empire, large or small. As 2012 rolls into a start, here’s what a few chefs and restaurateurs have on the top of their to-do lists.

(Tell us your resolutions in the comments below—but beware, we’ll be keeping a close eye out to see just who keeps to their resolve.)

2012 New Year's Restaurant Resolutions

“I don't have any resolutions because there is no regret. It will be fun to try something new for Kogi in 2012. After three years, I got some new ideas and flavors for the streets.”

“Since our new restaurant TUYO is located directly on top of the (also new) Miami Culinary Institute in downtown Miami, my New Year's resolution is to do much more mentoring to the culinary students here and everywhere. They are the 'bread and butter' of the future."

Chef Norman Van Aken of Norman’s – Coral Gables, FL

“I have three New Year’s resolutions for this year. I’d like to source high-quality and affordable local dairy products (local butter and milk can cost a fortune). I want to find cooks that can walk the walk: like-minded cooks who everyday want to focus on fundamentals and keep pushing themselves to learn technique. And I want to eat as much good sushi as I possibly can!”

“We will be making all of the vinegar in house from local agriculture products.”

Chef Spike Gjerde of Woodberry Kitchen – Baltimore, MD

“Give the Rialto bar a face lift and incorporate some of what I’ve learned through the Harvard Food/Science course into the Rialto menu. And personally, I'd like to increase my speed on a bicycle and cook dinner at home with my family 2 times per week.”

Chef Jody Adams of Rialto – Boston, MA

“To open a bar that has a fine dining component: Roadhouse meets Pierre Gagnaire...To make more pickles; you can never have enough. Pull out pickled blueberries in February and you look cool...To learn how to make cider. We live too close to great apples to let hard cider experiments not happen...To spend more time with my wonderful kids....To garden. Or learn how to garden well. I suck at it...To find a great modern co-packer for conserves and condiments, I keep getting the runaround.”

“One resolution I have is to stash more kegs. We've been tapping some older kegs and have gotten a great response from people getting to drink wild ales and imperial porters with a little down time on them. So I'm going to reorganize the keg room in order to squirrel away more beer so that we always have lots of cellared stuff available.”

Sommelier Jon Langley of DBGB – New York, NY

“I want to continue to lead the charge to help put Austin's culinary landscape on the national map; to grow our restaurant and it's people into another market in Houston as early as January. Personally, I want to be patient and understanding in the realization that the restaurant business is a kinetic fabric; talent comes and goes, and no matter how long or short term your staff's tenor might be. The key is to appreciate and love the process of learning and maturation. Vicarious success just might be the most satisfying.”